Last minute preparations for freezing temperatures/ Making a # Tuna Casserole for lunch❤️😊💚

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat options lower calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat adds fiber; elbow macaroni is often less expensive.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Fresh tuna is healthier but more expensive; salmon is a cheaper alternative.

Chop up a whole onion and set aside.

Saute the chopped onion in a pan.

Chop 1/2 cup of broccoli and 1/2 cup of mushrooms and add them to the pan with the onions.

Boil water in a pot and add 1 teaspoon of salt.

Add egg noodles to the boiling water and stir to prevent sticking.

Butter the bottom of a casserole pan.

Drain the cooked egg noodles and add them back to the pot.

Add 1/4 cup of milk to the pot with the noodles.

Add 1 can of cream of mushroom soup to the pot and stir to combine.

Add 1 teaspoon of onion powder, 1 teaspoon of minced onions, 1/2 teaspoon of lemon pepper, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder to the pot.

Add the sautéed vegetables to the pot with the noodles.

Add 2 cans of drained tuna and 1 tablespoon of lemon juice to the pot.

Add 2 tablespoons of sour cream to the mixture and stir everything together.

Pour the mixture into the buttered casserole dish.

Top the casserole with cheddar cheese and crushed potato chips.

Bake in a 400°F oven until bubbly and golden brown.

Let cool for a few minutes before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens